Butter and cream treating process



Patented Sept. 14, 1926.

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POBATION OI MIGHIGAN.

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This invention relates to an improvement in butt-er and cream treating process,

It is the common practice of creameries t 'urchase or receive cream from various pro- 0 ucers by vhom the cream is handled under varying conditions and it arrives at the creamery in various conditions. It is not possible to handle the various bah-hes segarately in the creamery processes and t e product of numerous producers must be mixed in the making of butter. i or delivery, or for other-uses. This results in a product which is nd uniform, either in the cream or butter.

The objects ofmy improved rocess are;

First, to providean improve method of treating cream whereby a very un form product may be produced.

Second, to, provide an mproved butter 20 making process which enables the production of a very uniform product.

Objects pertaining to details of my unproved process will definitely appear from the description to follow.

I accomplish the objects of my invention by the devices and means described in the; following specification. The invention is 1 clearly defined and pointed out in the claims.

The cream as delivered or collected from various producers may be mixed or placed in a common receptacle as desired. It isusually fou'ndthat the cream is of varying degrees of acidity, not only as to different batches but as afi'ected by weather conditions. p v

To the cream to be treated I add lime, the quantity depending upon the acidity of the cream; for example, f it is desired to produce 2000 pounds of, cream 01.40% acidity to a acidity, about eight pints of lime will produce satisfactory results. The lime PATENT OFFICE.

- BUTT AND OREAM TREATING PROCESS.

Serial no. 758,878. Renewed a, 1m.

able Pasteurizin apparatus may be used for this purpose. fter Pasteurizing, the lime and other solids foreign to the cream-are re- When it is desiredto produce butter-I add lactic acid culture preferably by adding the pure lactic acid culture to skimmed milk, thus forming a starter. About 200 pounds of the starter? is employed to 2000 pounds per cent of milk sugar.

.1 The cream-1s then maintained at a temperahn'e l between and degrees for a period suflicient to develop the acidity to the desired point for churning, the cream being churned as soon as this point is reached.

By my improved process butter of uniformgrade and flavor may be produced from creammade up of the product of numerous producers or in different stages of ri eness.

of cream. I also preferably add two orithree The butter thus produced also has t 'e 1111- vantage of keeping qualities and, also, the cream when used as such has the advantage ofkeeping for a considerable period and being'of uniform uality.

Having thus described my invention what I claim as new and desire to secure by Letters Patent is:

1. The process of treating cream of high acidity consisting of adding a neutralizin' agentto reducethe acidity to the desir point, Paste'urizing, and passing while heated through a centrifugal machine whereby substantially all the solids formed by the reaction of the neutralizing agent are moved.

2. The process of treating cream consisting of adding a neutralizing agent to re duce the acidity to the desired point Pasteurizing, and subjectingto a centrifu machine whereby substantially all the solids formed by the reaction of the neutralizin agent are'removed. ,3."The process of treating cream consist :s tantiully all the solids formed by the ream a centrifugal machine.

ing ofagiding a neutralizing agent t0 reduce agent jto. reduce the acidity to ibe, desired e an; ltyfio :Elge desired "palm, and subjectpaint, Paste'urizing, and'subjecting while at mg to a cenizr'z'nigel machine whereby subapproxlmate'ly Pasteun'zmg temperature to 10 tum oi the neutreligi ngegent are remnved. 1 In" witness j'yher ,i )f I 4=. The process-ref flea-ting creamof :ii-igh my hand. acidlty consisting '01 adding a neutmllzing ROBERT COONEYJ 

